The card base is Pear Pizzaz cardstock cut at 5 ½” x 8 ½” and scored at 4 ¼”. A piece of Springtime DSP was cut at 2 ¼” x 5 ½” and adhered to the bottom of the card front.

A piece of Whisper White cardstock was cut at 2” x 5 ½”. The flower was stamped on the Whisper White cardstock in Pear Pizzaz ink by inking up the stamp once and stamping two or three times to get a lighter colored image each time. This creates a floral background for the cupcakes.

A piece of So Saffron cardstock was cut at 2 ½” x 5 ½” and one long side was punched with the Eyelet Border Punch. The stamped Whisper White cardstock was adhered to the So Saffron cardstock. This was adhered to the top of the card front.

The greeting was stamped in Pear Pizzaz ink on a scrap of Whisper White cardstock and punched out with the Decorative Label punch. Another decorative label was punched from So Saffron cardstock. The So Saffron label was cut in half width-wise and the points that were in the middle were snipped off with Paper Snips. The So Saffron label halves were adhered behind the Whisper White label to create a mat. The label was then adhered to the card front and three pearls were added to the DSP on either side of the label.

The cupcake bottoms were stamped in Early Espresso ink on a scrap of Whisper White cardstock and were punched out with the Cupcake Punch. The cupcake tops were punched from a scrap of So Saffron cardstock, run trough the Big Shot in the Elegant Lines Textured Impressions Folder, and sponged with Peach Parfait ink. A single cherry was punched from Red Glimmer Paper and adhered to one of the cupcake tops with the Two-Way Glue Pen. The cupcake tops and bottoms were adhered to the card front with Stampin’ Dimensionals.

Today I have a quick and fun tutorial for you. We will be using a Stampin' Up Textured Impressions die with a brayer and ink to ink the...

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